Beet, Dried Currant and Yogurt Canapés
AppetizersBeetsHoliday Hors D'oeuvresHolidaysHors d'oeuvreHors d'oeuvresVegetarianVegetarian Holiday Recipes
Ингредиенты
- ¾ cup (180 ml) 10% plain yogurt
- 1 tbsp (15 ml) prepared horseradish
- ¼ tsp salt
- 2 red beets
- 1 orange, long strips of zest (removed with a lemon zester) and juice
- 3 tbsp dried currants
- 24 wild blueberry and almond crackers
- 1 tbsp ground sumac (optional)
- 24 small mint leaves
Инструкция
- Line the inside of a sieve with three layers of cheesecloth or two layers of paper towel. Place the sieve over a bowl.
- In another bowl, combine the yogurt with the horseradish and salt. Pour the mixture into the prepared sieve. Cover and let strain in the refrigerator for 5 hours (see note).
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the beets on a piece of foil. Seal tightly into a packet and place on a baking sheet. Bake for 40 minutes or until the beets are tender. Open the foil packet and let the beets cool. Peel the beets.
- Meanwhile, in a small skillet, bring the orange juice to a boil. Add the currants. Remove from the heat. Let cool.
- In a small food processor, purée one of the beets until as smooth as possible. Season with salt and pepper.
- Cut the second beet into small dice. Place in a bowl. Add the currant and orange juice mixture, as well as the strips of orange zest. Season with salt.
- Spread the yogurt over the crackers. Top with the beet purée and diced beet mixture. Sprinkle with the sumac and garnish with the mint leaves. Serve immediately.
